Aussie trio David Combes, Louis Tikaram and Grant Smillie bring their brand of Southeast Asian food, good music and Australian revelry to L.A.
From Down Under
Daniel Collopy
Smillie and Combes tapped Australian design firm Projects of Imagination for the contemporary look.
High style
Daniel Collopy
Custom-designed furnishings and antique mirrors grace the space.
Copper top
Daniel Collopy
Ten seats surround the copper-clad bar with views of the kitchen.
Neon lights
Daniel Collopy
A funky, custom art installation lights up the room.
Kakoda
Tikaram's Fijian-style snapper ceviche with coconut milk, lime and chili.
Fan favorite
"Lou Dogg's" crispy skin chicken, from Mary's Farm, with black vinegar, chili and lemon.
Scallop and mussel curry
Tumeric and coconut yellow curry with glangal, kaffir lime leaf and Thai eggplant.
Nice catch
Steamed market fish with black beans, ginger and scallions.
A raw meal
The Wagyu beef tartare "cracker party."
L.A.'s hottest rooftop
Alen Lin
Custom seating options include tables, banquettes, fireside benches and a copper-topped bar that mirrors the one downstairs.
Good night
E.P.'s outstanding view of the Hollywood Hills at sunset.
Lush
Smillie and Combes spared no expense for landscaping. Greenery separates seating areas, lines the backs of the banquettes and trails from the copper canopies above the bars.
Rooftop menu
Small plates, appetizers and snacks complement cocktails.
Getting grabby
Soft-shell crab on a bun.
Copper pop
"Frankie's Knuckle Duster" (Absolut Elyx, Fino sherry, pineapple, lime and pandan leaf, dusted with cinnamon), served in a pineapple, will set you up for the night.
"Casting Couch"
This is L.A., after all. House-blend rum, PX sherry, strawberry, lime and bitters.
"Sunset in Rosarito"
Tequila, cinnamon, mandarin, hibiscus tea and fresh lime.
